Mediterranean Pasta Salad with Chicken Thigh

A refreshing Mediterranean-inspired pasta salad featuring succulent grilled chicken thighs, fresh vegetables, feta cheese, and a tangy dressing. Perfect for a light yet satisfying meal.

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 lemon juice from 1 lemon
• 0 salt to taste
• 0 black pepper to taste
• 4 chicken thigh boneless, skinless
• 4 chicken thigh cooked and sliced
• 8 oz pasta penne, rotini, or farfalle
• 0 salt for boiling water
• 0.25 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic minced
• 1 tsp dried oregano
• 0 salt to taste
• 0 black pepper to taste
• 8 oz pasta cooked and drained
• 1 cup cherry tomatoes halved
• 1 cucumber diced
• 0.5 red onion finely chopped
• 0.5 cup Kalamata olives pitted and sliced
• 0.5 cup feta cheese crumbled
• 0.25 cup parsley chopped fresh
• 0.25 cup basil chopped fresh
• 4 chicken thigh grilled and sliced
• 1 serving dressing prepared

Instructions

1. In a bowl, combine 2 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, the juice of 1 lemon, salt, and pepper. Add the 4 boneless, skinless chicken thighs and toss to coat. Let them marinate for at least 30 minutes.
2. Heat a grill pan or skillet over medium heat. Grill the chicken thighs for about 5-7 minutes per side, or until fully cooked and they reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the pan and let it rest for a few minutes. Then, slice the chicken into bite-sized pieces.
3. Bring a large pot of salted water to a boil. Cook 8 ounces of pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. This also cools the pasta for the salad.
4. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 clove minced garlic, 1 teaspoon dried oregano, salt, and pepper. Adjust the seasoning to taste.
5. In a large bowl, combine the cooked pasta, 1 cup halved cherry tomatoes, 1 diced cucumber, 1/2 finely chopped red onion, 1/2 cup pitted and sliced Kalamata olives, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh basil.
6. Add the sliced chicken thighs to the salad bowl.
7. Pour the dressing over the salad and toss everything together until evenly coated.
8. Serve immediately, or chill in the fridge for 30 minutes to let the flavors meld together. Garnish with extra parsley or basil if desired.